A Taste of Polish Heritage: The Apple Story

Imagine walking through Europe’s largest apple orchard – you’re likely in Poland, where apple trees paint the landscape as far as the eye can see. In 2023, Poland proudly stood as the European Union’s leading apple producer and the world’s fourth-largest apple powerhouse.

The story of Polish apples stretches back to the Middle Ages, when Cistercian and Benedictine monks first planted these precious trees in Polish soil. Nature has blessed Poland with the perfect apple-growing conditions: winters cold enough to let the trees rest and summers warm enough to coax the perfect balance of sweetness and tartness from the fruit. This unique climate creates apples with a distinctive character – often wearing two-toned “jackets” and offering a delightful hint of sourness that makes them special.

When you bite into a Polish apple, you’re tasting generations of family expertise. Most Polish orchards are family businesses, where growing techniques have been passed down through the ages. These families haven’t just relied on tradition, though – over the past three decades, they’ve embraced modern irrigation systems and state-of-the-art cold storage facilities, allowing them to compete with the world’s best.

The impact of Polish apples reaches far beyond the orchard gates. Picture a ripple effect: from the farmers tending their trees to the workers in processing plants, from truck drivers delivering fresh fruit to chefs creating apple delicacies in restaurants. The apple industry has become a vital thread in Poland’s economic fabric.

Today, Polish apples travel to more than 70 countries, from neighboring European nations to distant shores like Vietnam, Colombia, Egypt and the United Arab Emirates. About one-fifth of Poland’s apple harvest embarks on these international journeys, either as fresh fruit or transformed into refreshing juices.

Among these fruits, two groups hold special distinction: the “jabłka łąckie” and “jabłka grójeckie,” both recognized by the European Union as Protected Geographical Indications. These apples are like fine wines – their unique qualities come from specific regions where they’re grown.

Jabłka łąckie

The Łącko apples, nurtured in the mountainous Małopolskie Province, carry what experts call a “mountain-green note” – a distinctive taste with a refreshing acidity that comes from their special microclimate. These apples even keep their fresh appearance longer than most – when cut, they resist browning, as if preserving their beauty just a little longer.

Only apples of the Idared, Jonagold, Champion, Ligol, Golden Delicious, Gala, Boskoop, Red Boskoop, Elise, Early Geneva, Topaz, Lobo, Rubin, Gloster, and Jonagored varieties grown in the Łącko Basin may be sold under the name “jabłka łąckie”.

Jabłka grójeckie

The Grójec region, often called “Europe’s biggest orchard,” tells an equally fascinating story. Its apple-growing tradition began with Queen Bona Sforza in the 16th century, who envisioned these lands as royal fruit gardens. The region’s unique soil and climate create apples with stronger colors and more complex flavors than their cousins from other areas. All Grójec apples have a specific level of acidity, on average 5% higher than in apples of the varieties from other regions. Another distinctive feature of Grójec apples is the strong blush resulting from the higher content of pigments under the skin, again on average 5% higher.

The term “jabłka grójeckie” (Grójec apples) refers to 27 apple varieties, including Gala, Gloster, Idared, Lobo, Ligol, originating from the Grójec region. Only ‘extra’ class and class I apples, if they meet the minimum requirements for colouring, size and firmness of flesh may be sold under that name.

Quick facts about Polish Apples:

• Every year, across 80,500 orchards covering 150,000 hectares, Poland produces around 4 million tonnes of apples.
• In 2023, 815,000 tonnes of these apples traveled to international markets.
• While varieties like Idared, Champion, Ligol, Golden Delicious, Red Delicious, Gala, Gloster, Lobo and Cortland are widely known, Poland also proudly grows its own unique varieties, including Kosztela, Alwa, Delicates, Witos, Primula and Ligol, each telling its own story of Polish agricultural innovation and tradition.

Recipe for Polish Apple-Filled Crescent Rolls

These are unique crescent rolls, soft on the inside and crispy on the outside. Enjoy!

Ingredients:

The ingredients should be at room temperature.

Filling’s ingredients:

• 2–3 apples
• cinnamon to taste
• sugar to taste

Dough’s ingredients:

• • 500 g wheat flour
  • 200 g butter
  • 40 g fresh yeast or 12 g instant yeast
  • 2 tablespoons sour cream (18%)
  • 2 tablespoons sugar
  • 3 teaspoons natural vanilla extract
  • 3 tablespoons of warm milk
  • a pinch of salt

Instructions:

1.  Preparing the Dough:

1. • Dissolve the yeast in 3 tablespoons of warm (not hot!) milk with 1 teaspoon of sugar. Let it sit for a few minutes until it activates.
   • In a bowl, combine the sifted flour, sugar, vanilla extract, and a pinch of salt.
   • Add softened butter, sour cream, and the activated yeast.
   • Knead the dough until it is smooth and elastic.
   • Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, until it doubles in size.

2.  Preparing the Filling:

• • Peel the apples, remove the cores, and dice them into small cubes.
  • Mix the apples with cinnamon and sugar to taste.
  • Sauté the apples in a pan for a few minutes until softened, then let them cool.

3.  Shaping the Crescent Rolls:

• • Divide the risen dough into 3–4 portions.
  • Roll each portion into a circle about 4 mm thick.
  • Cut the circle into 8 triangles (like a pizza).
  • Place a teaspoon of apple filling at the wide end of each triangle.
  • Roll up each triangle, starting from the wide end, to form a crescent shape.

4.  Baking:

• • Arrange the rolls on a baking tray lined with parchment paper, leaving some space between them.
  • Let them rise again for 25–30 minutes.
  • Bake in a preheated oven at 180°C (356°F) for 15–20 minutes, or until golden.

5.  Finishing Touch:

• • Once baked and cooled, dust the rolls with powdered sugar or glaze them, if desired.